Cupcake with Green Frosting
1 cup butter, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
1 T. baking powder
1/2 tsp. salt
1 cup milk
Butter cream Frosting
Preheat oven to 350 degrees F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flours, baking powder, and salt. Gradually add to butter mixture alternately with milk, beating until blended.
Place 24 paper baking cups in 2 ( 12-cup) muffin pans. Spoon batter into paper cups in pans, filling two-thirds full.
Bake at 350 degrees for 20 to 25 minutes or until a wooden tooth pick inserted in center comes out clean. Remove cupcakes from pans to wire racks, and let cool completely about (20 minutes). Spread cupcakes with frosting. Decorate as desired.
Butter cream Frosting
Beat 1 cup softened butter and 2 tsp. vanilla extract at medium speed with an electric mixer until creamy. Gradually add 6 cups powdered sugar alternately with 1/2 cup milk, beating at low speed until blended and smooth after each addition. Add food coloring if desire.Makes 4 cups.
Note: You may not use all of the milk. Use just enough to get the consistency you want. For white frosting use clear vanilla extract
